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SALADS
| BEAN
SALAD |
| Cold cooked stringed beans, drained and
dressed with a simple oil and vinegar dressing, or mayonnaise, make an
excellent salad. |
| CABBAGE
SALAD |
| One small head of cabbage (cut fine), one
pint of good vinegar, butter the size of an egg, three eggs, well beaten
with one tablespoon of flour; salt and pepper to taste. Let dressing come
to a boil, and pour over cabbage while hot. |
| CHICKEN
SALAD (1) |
| Take white and choice dark meat of a cold
boiled chicken or turkey, three-quarters same bulk of chopped celery or
cabbage, and a few cucumber pickles, chopped well and mixed together. For
the dressing take the yolks of two hard boiled eggs, rub to a fine powder;
mix with it a teaspoonful of salt, teaspoonful pepper, teaspoonful
mustard, two teaspoonfuls white sugar; then add three teaspoonfuls salad
oil, and, last of all, one-half cup vinegar. Pour the dressing over the
chopped meat, cabbage, etc., and stir all well together. |
| CHICKEN
SALAD (2) |
| Take two large chickens; boil tender; pick
in small bits. Chop as much celery as you have meat. For the dressing,
take six yolks and one whole egg; beat to a froth, mix with two spoonfuls
of salad oil, one spoonful mixed mustard, a little pepper and salt, one
pint vinegar, heated; before it boils, stir in the other ingredients; cook
till thick, stirring all the time. Boil down the liquid in which the
chickens were cooked until it forms a jelly. Let all cool. Two or three
hours before using, mix meat, celery, liquid, and dressing. |
| CHICKEN
SALAD (3) |
| Two chickens, boiled tender and minced fine,
five hard boiled eggs, and one raw egg. Take as much chopped cabbage as
you have minced chicken; chop the whites of the boiled eggs, and put with
the chicken. Mix the cooked yolks with the raw egg; add one teacup of the
broth and oil from the chicken; one pint of good vinegar, salt, pepper,
mustard, and season to taste. Part celery and part cabbage can be used, if
desired. Mix all together. |
| CHICKEN
SALAD (4) |
| Shred cold boiled chicken, and measure one
pint chicken and one pint celery; season with French
dressing, and keep on ice until ready to serve. For a company of
seventy-five, use six chickens, and six times both recipes for dressing,
and three pounds of filberts. |
| CHICKEN
SALAD FOR TWO HUNDRED |
| Thirty chickens, cooked and cut medium fine,
fifty heads of celery, two gallons of good strong vinegar, three pounds of
light brown sugar, one can of yellow mustard powder, three pounds of
butter, four dozen eggs, boiled hard. Chop whites, and cream yolks with
butter. Boil vinegar and sugar together, and skim; add the creamed butter
and yolks; also, mustard, salt and pepper to taste; let stand until cold;
then pour over the celery and chicken; mix thoroughly, and add the whites
of eggs. If unable to get celery, use crisp cabbage with celery seed. If
you use celery seed, boil it in the vinegar. |
| CUCUMBER
SALAD |
| Two dozen large cucumbers, six white onions,
chopped fine; salt well, and drain twelve hours; add white mustard seed
and celery seed; cover with strong vinegar. |
| GERMAN
POTATO SALAD |
| After frying ham (or bacon), put one-fourth
cup of the hot fryings into a skillet with one cup of good vinegar, one
tablespoon of sugar; let boil a moment. Slice hot boiled potatoes into
your salad bowl; season with pepper and salt, and one onion, chopped fine.
Pour over this the hot vinegar, and mix well. Garnish with hard boiled
eggs. Early in the spring young dandelions added to this are very nice. |
| LETTUCE
SALAD |
| Add to the All-Purpose
Dressing just before
serving, one pound of crisp lettuce, cut in one-half inch squares, or
sliced fine. Garnish the dish or dishes with the white of the egg, chopped
fine, to which add the thin slices of two or three small radishes. |
| LOBSTER
SALAD |
| Take one pound of fresh or canned lobster,
two small onions, one fourth of a lemon (with rind), two bunches of
celery, or a like amount of crisp cabbage; chop fine, and thoroughly mix
with the dressing. Serve on a lettuce leaf in individual dishes; garnish
with the white of the eggs, chopped fine. Veal,
chicken, terrapin, salmon, little-neck clams, scollops, etc., can be
utilized by the judicious cook in connection with the dressing. |
| POTATO
SALAD (1) |
| The yolks of five eggs, five tablespoonfuls
vinegar; cook until thick; then, just before using, add three
tablespoonfuls melted butter; beat to a cream. Put in pepper, salt, and
mustard to taste, one onion (chopped fine), and three-fourths cup of
cream. Slice potatoes thin, and pour dressing over. |
| POTATO
SALAD (2) |
| One gallon cold and thinly sliced good
potatoes, six small onions, sliced thin. Sprinkle very freely with salt
and pepper. DRESSING.-- Yolks of nine fresh eggs, two teaspoonfuls of
ground mustard, a pinch of cayenne pepper, one cup of sugar, one cup of
good cider vinegar, one-half cup butter. Boil the above mixture, and add
one pint of thick sweet cream when the mixture is almost cold. Two small
cucumbers sliced will greatly improve this salad. |
| TOMATO
SALAD IN WINTER |
| Take the juice from a can of tomatoes, and
with gelatin make it into a jelly that will mold. Lay a slice of this
jelly on lettuce leaves, and serve with mayonnaise. |
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